Q. Corn gluten is rich in the corn protein known as
- Zein
- Glutenin
- Glutelin
- Prolamin
Answer: a)
Zein is a kind of prolamide protein found in the endosperm of corn (maize) and extracted from corn gluten meal, which is a coproduct obtained during starch production from corn by ethanolic extraction. Zein was first described by Gorham (1821) after isolating the protein from maize.
This hydrophobic protein has long been investigated as a possible raw material for polymer applications many years ago, approximately since the twentieth century (Luecha et al., 2010). Corn zein has been used in a variety of applications in the food, chemical, environmental, medical, metallurgical, pharmaceutical, and biotechnology industries. Furthermore, the food and pharmaceutical industries are showing commercial interest in the protein because of its ability to form tough, glossy, hydrophobic grease-proof coatings while also providing an AM barrier (Shukla and Cheryan, 2001).
Corn zein is a relatively hydrophobic and thermoplastic material with excellent film-forming properties and can be used as a good renewable and biodegradable material for food packaging applications.
Zein is a kind of prolamide protein found in the endosperm of corn (maize) and extracted from corn gluten meal, which is a coproduct obtained during starch production from corn by ethanolic extraction. Zein was first described by Gorham (1821) after isolating the protein from maize.
This hydrophobic protein has long been investigated as a possible raw material for polymer applications many years ago, approximately since the twentieth century (Luecha et al., 2010). Corn zein has been used in a variety of applications in the food, chemical, environmental, medical, metallurgical, pharmaceutical, and biotechnology industries. Furthermore, the food and pharmaceutical industries are showing commercial interest in the protein because of its ability to form tough, glossy, hydrophobic grease-proof coatings while also providing an AM barrier (Shukla and Cheryan, 2001).
Corn zein is a relatively hydrophobic and thermoplastic material with excellent film-forming properties and can be used as a good renewable and biodegradable material for food packaging applications.
Q. Which protein fraction constitutes gluten
- Prolamin and Proteose
- Gliadin and Zein
- Gliadin and Glutenin
- Prolamin and Gliadin
Answer: c)
Gluten is a protein complex comprised of 2 components: gliadin (the water-soluble component) and glutenin (the water-isoluble component). Gliadins, for those with celiac disease, are the principle toxic component of gluten and are composed of proline and glutamine-rich peptide sequences.
Q. Water used in biscuits
- Helps in formation of gluten
- Helps in maintenance of particular temperature during mixing
- Facilitates activities of enzymes and yeast in dough
- All of the above
Answer: d)
Water is a basic component of living matter and is essential to cooking and baking processes. In baking, it helps with hydration of gluten and starch molecules and dissolving salts, baking powder, sugar and others.
Q. Bacterial cells shows maximum resistance against the heat during
- Logarithmic phase
- Lag phase
- Late lag phase
- Decline phase
Answer: c)
Late Lag Phase: During the lag phase cells change very little because the cells do not immediately reproduce in a new medium. This period of little to no cell division is called the lag phase and can last for 1 hour to several days. During this phase cells are not dormant.
Q. The time of heating at a temperature to cause 90% reduction in count of viable spores is called
- D value
- F value
- Z value
- Lethal rate
Answer: a)
D-value (decimal reduction time) is the number of minutes exposure to a defined temperature to reduce viable bacteria by 90%.
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